Okay then. So all of a sudden I have a bunch of “fruit” tips that I’ve been saving, for…..I have no idea what.
A funny thing has happened since I started this blog almost three (three!) years ago. Every so often I will receive an e-mail from a friend or family member, with a subject line something like this:
“This would be great for your blog!”
“A perfect favor-ette!”
And I love it all. Truth be told, there’s a small piece of me that fears the day I run out of ideas, so I stockpile them all.
This cute tip is courtesy of my good friend Sue – and it really works!
Peeling oranges is soooo yesterday. Try this trick next time instead. Simply slice the ends off (try to avoid cutting the flesh) and make a vertical slit along the side. Gently unroll.
Voila! A perfect “strip” of orange segments! (original tip from JewelPie)
Next – after reading this post by Mara on her favorite healthy habits, (which led to this post on the benefits of lemon water), I started drinking lemon water every morning. Which reminded me of this tip, which – even though I don’t understand why – actually works (click here to read more lemon-y tips):
When juicing a lemon or lime, cut it in half lengthwise – for up to three times as much juice! (original tip from theKitchn).
I know, another fruit roll-up recipe?
I bought some strawberries recently for a recipe post – and, being January and all, they were very pretty and utterly tasteless.
And – just like roasting brings out the sweetness of almost any vegetable – dehydrating magically transforms even the most lackluster fruit. I found this spring-meets-fall mashup of apple and strawberry and it was too good not to share (click through for apple-pumpkin and peach fruit roll-ups)!
adapted from Foodlets
1 lb. strawberries, stemmed
1 apple (use any that you have on-hand), peeled and chopped
juice of 1 lemon
2-4 T. honey
Pre-heat oven to 170. Line a baking sheet with a Silpat or parchment paper. Place strawberries, apple and lemon juice in a blender or food processor. Puree till mixture is smooth and uniform. Transfer to a small saucepan and add the honey. Heat to boiling and simmer for about 20 minutes, till somewhat reduced. Pour onto your prepared baking sheet; shake the pan to level.
Bake until dehydrated, about 3 hours (puree should be just slightly sticky but not dry). Let cool for 10 minutes.
If you lined your baking sheet with parchment you can cut the dried fruit into desired shapes. If you used a Silpat, place a sheet of parchment (cut to the size of your baking sheet) on your work surface. Carefully invert the fruit and Silpat onto the parchment and peel the Silpat away.
Cut into eight rectangles, or about 13 crosswise “strips”. Roll up with the parchment and tie with twine or baker’s string. Store at room temperature for up to 1 month.
This delicious recipe brought to you by Sheri Silver